White Bread

At noon, when the potatoes are cooked for dinner, select 3 about the size of an egg, mash very fine, add 1 level tablesp salt, 2 of sugar and 3 of flour. Mix all well together, then add scant 3/4 cup boiling water, stirring vigorously, and when lukewarm add 3/4 cake compressed yeast dissolved in a little lukewarm water. Stir the mixture well, cover and let stand in a warm place. In the evening scald 2 cups sweet milk, pour it into the mixing pan, add 2 cups cold water, and when lukewarm add the light yeast mixture, and mix stiff with warm flour. Turn out on the bread board and mould into a large loaf, kneading about 10 or 15 minutes; then return to the mixing bowl, cover, and set in a warm place over night. In the morning knead it down and divide into three loaves. Put into greased tins, and set in a warm place to rise until they have doubled in bulk. Bake one hour in a moderately hot oven.- [Mrs. B. G., N. Y.

White Bread (Perpetual Yeast)

For four loaves bread use 3 qts flour, 1 scant qt lukewarm water, 1 tablesp salt and 1 pt perpetual yeast. (See perpetual yeast recipe.) Knead the dough until thoroughly mixed, rub the outside of the mass with a tablesp lard, or lard and butter, put in a bowl, cover, and set in a warm place to rise over night. Next morning mould into loaves, let stand in a warm place 1 hour, and when light bake 1 hour in a hot oven.-[Mrs. C. E. A., N. H.